Any type of noodle—thin chow mein noodles to broad rice noodles to the thicker Shanghai wheat noodles—is a must at Chinese New Year's. However, long noodles represent a long unbroken life (so cutting them into shorter strands would symbolically shorten your life). Pull out your largest skillet or wok because this Asian recipe creates a full pan.
1 pound fresh Asian-style wheat noodles
1 1/2 tablespoons Shaoxing (Chinese rice wine) or dry sherry
1 1/2 teaspoons hoisin sauce
1/2 teaspoon cornstarch
6 ounces boneless pork tenderloin cut into 2 x 1/4–inch julienne strips
3 tablespoons dark soy sauce
2 tablespoons oyster sauce
1 tablespoon low-sodium soy sauce
1/2 teaspoon sugar
2 tablespoons canola oil, divided
3 cups chopped napa (Chinese) cabbage
1/2 teaspoon minced garlic
1 1/4 cups (1-inch) slices green onions
How to Make It
Cook noodles according to package directions, omitting fat and salt. Drain and rinse with cold water; drain. Set aside.
Combine wine, hoisin sauce, and cornstarch in a small bowl, stirring with a whisk. Add pork; stir to coat. Cover and let stand 10 minutes.
Combine dark soy sauce, oyster sauce, low-sodium soy sauce, and sugar in a small bowl, stirring with a whisk; set mixture aside.
Heat 1 teaspoon oil in a wok or large skillet over high heat. Add cabbage to pan; stir-fry 2 minutes. Transfer cabbage to a bowl.
Heat 2 teaspoons oil in pan. Add garlic; stir-fry 10 seconds or until fragrant. Add pork mixture; stir-fry 3 minutes or until done. Add pork mixture to bowl with cabbage.
Wipe pan clean with paper towels; return to heat. Heat remaining 1 tablespoon oil. Add reserved noodles; stir-fry 1 minute. Add onions and soy sauce mixture to pan; stir-fry 1 minute. Add pork mixture; stir to combine. Cook 1 minute or until hot.
I didn't have the oyster sauce and couldn't find the dark soy. You cannot replace those ingredients apparently. I had to wing it with fish sauce, low sodium soy sauce and some sirracha. Really nothing in the recipe that makes it special. Pretty basic. Add some peppers or mushrooms to give it some balance. Meat, cabbage and noodles just don't seem to be enough.
I agree with the other poster who doubled the sauce. IF I make this again, I would definitely double the sauce, as I felt this was a bit dry. I used chicken instead of pork because that is what I had in the house. I gave this two stars because I agree with the description of "has potential".
This was delicious! We used soba wheat noodles, subbed in chicken instead of pork, and added mushrooms to the recipe. I didn't have dark soy so I used all regular soy. We doubled both sauces, and you could probably even triple them if you're going to eat as leftovers. Will definitely make again.
I started out with dry noodles instead of fresh, because I had a bad experience with fresh Asian-style noodles the last time I tried to make a lo mein style dish. Just cooked some spaghetti and used that. I also omitted the pork because I was making this as a side dish. I thought it didn't have enough veggies in it. Next time, I will double the cabbage and make a little more of the sauce: the first night there was plenty of sauce, but the leftovers didn't have enough sauce. Despite all my changes, I really enjoyed this recipe!
It's not a special occasion meal (I hate that phrase on this ranking) but it was delicious! All three of my little picky eaters liked it. Very light flavors yet filling. It is very noodle heavy - which I like - but next time I make it I'll double the pork and its sauce for better balance.
Very good dish for simple easy meal. The things I changed were I doubled the sauce and double the amount of pork. I added more cabbage than what it called for and I reduced the amount of noodles to 12 oz which was still a lot. I might try to reduce the amount of noodles even more and add a steamed vegetable to this dish.
I used a 9oz package of Chinese wheat noodles but decided to otherwise follow the recipe and quantity of ingredients called for. I thought less noodles was actually better, just the right amount of noodles with pork, cabbage and scallions. DH liked the dish very much even though he doesn't usually like noodle dishes. Since I did not have dark soy and light soy I subbed Kikkoman soy for both. I thought the sauce was a little salty but obviously that's because of the soy sauce I used. Next time I would use more cabbage, maybe 4 cups. Good everyday meal but might serve for guests.
Served with asparagus.
I've made these noodles a few times now. I keep the proportions as is for a side dish. For a main meal, I double the pork (could sub chicken) and add sliced shiitakes or other veggies. The dark soy sauce is key. I found it in my local Asian market and it makes the dish taste just like what you'd get in a restaurant. My only slight complaint is that it could use a little kick. Siracha or a sprinkle of red pepper flakes usually does the trick. Good food.
Eat Well. Lose Weight. Live Healthy. Delicious and healthy recipes customized for you!